1/2 tablespoon olive oil
3/4 pound boneless pork loin roast
1 1/2 tablespoons distilled white vinegar
1 cup chopped green onions
2 teaspoons vegetable oil
1 1/2 teaspoons garlic powder
2 teaspoons crushed red pepper
1 1/2 cups chopped onion
2 teaspoons dried marjoram
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground white pepper
Heat olive oil in large Dutch oven or stockpot over medium-high heat.
In a large bowl, mash pork with vinegar and green onions. Stir into the mustard mixture. Add the oil mixture; pour over pork.
Dredge pork in desired amount of marinade and pat dry. When ready to cook, preheat oven on broiler setting.
Place pork in a roasting pan or skillet. Add marinade and place a heavy layer of foil over the pork, placing the lid on the skillet upside down.
In a medium skillet, heat oil over medium-high heat. Cook sausage in this area, turning once, until evenly browned. When sausage is cooked, remove foil from skillet and brown sausage on all sides. Drain sausage, and set aside.
In a small saucepan, heat 2 tablespoons vegetable oil over medium-high heat. Add the onions and saute until translucent.
Melt the garlic powder in the same pan over medium-high heat. Stir in the crushed red pepper, 1 1/2 cups chopped onion, ½ cup dried marjoram, and salt and pepper. Cook mixture in the remaining oil over low heat. Stirring constantly, cook sausage and onion, stirring, until sausage and onion are hot. Heat on all sides, stirring, until sausage is crisp.
Meanwhile, place about 20 slices of bacon on a plate.
Meanwhile, return bacon slices to pan and place over vegetables in pan. Sprinkle with garlic powder mixture and pour over vegetables. Cover and simmer on low heat for 30 minutes.
Stir sausage and carrot to eat before mixing in ground mushroom mixture. Spoon sausage mixture over vegetables and spread mixture evenly around edges of soup.
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